Ingredients FOR THE BROWNIE CAKE

• 170 g butter
• 125 g blueberries
• 125 g blackberries
• 110 g granulated sugar
• 110 g brown sugar
• 90 g dark chocolate
• 70 g walnut kernels
• 40 g 00 flour
• 10 g cocoa
• 10 g chestnut flour
• 3 eggs
• salt

Ingredients FOR THE MASCARPONE CREAM

• 250 g mascarpone
• 50 g milk chocolate
• 30 g fresh cream
• powdered sugar

FOR THE BROWNIE CAKE
Distribute the berries in a small bowl and place them in the freezer for 5 hours.
Gently melt the dark chocolate in a double boiler, then add 3 egg yolks, stirring with a whisk.
Add granulated sugar and cane sugar, then cocoa, 00 flour and chestnut flour, finally the chopped walnuts.
Mounted until stiff the egg whites with a pinch of salt and incorporate them with a spatula into the chocolate mixture.
Pour it in a springform pan (ø 18 cm, h 6 cm) and bake at 170 ° C for 35 minutes. Remove from the oven and let cool.

FOR THE MASCARPONE CREAM
Jumbled up mascarpone with 1 tablespoon of powdered sugar and cream.
Dissolve milk chocolate, let it cool down to 35 ° C in a large bowl, then pour the mascarpone, incorporating it little by little, until you get a cream.
Complete the cake with the cream and frozen berries.

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